On an Amazon deal, right before Thanksgiving, my husband bought me the Instant Pot I'd been wanting. It has become one of my most favorite kitchen gadgets, to the point I even bought one for my mom for Christmas (She cooks a lot like I do and loves this stuff). I'm determined to find ways to make things I love to eat, easier. One of those things is mashed potatoes. I love them but will go for the instant ones because of time and ease 9 times out of 10, even though real mashed potatoes are a million times better tasting. In comes the Instant Pot. I found this recipe here on The Salty Marshmallow, and it went so perfectly with our meatloaf that I don't know how I'll do it any other way ever again. Also, if you're interested, my meatloaf recipe, is still a favorite in our house and you can find it here.
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes
- 3 Pounds Potatoes 6 medium, Peeled and Sliced
- Water to Cover Potatoes About 4-5 cups
- 2 Teaspoons Salt Divided
- 1/4 Cup Butter
- 1/4 Cup Sour Cream
- 1/4 Cup Milk
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
Place the peeled and sliced potatoes into the bottom of the instant pot.
Cover with water and add 1 teaspoon of salt.
Place the lid on the instant pot and set the valve to seal.
Cook on manual pressure for 8 minutes.
When the timer goes off, turn the instant pot off.
Quick release the pressure from the pot.
Drain the potatoes and return to the instant pot.
Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
Serve topped with parsley if desired.
Cover with water and add 1 teaspoon of salt.
Place the lid on the instant pot and set the valve to seal.
Cook on manual pressure for 8 minutes.
When the timer goes off, turn the instant pot off.
Quick release the pressure from the pot.
Drain the potatoes and return to the instant pot.
Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes. Mash until smooth.
Serve topped with parsley if desired.
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